Over low flame, in a heavy bottomed pan, dry roast 1 cup hurda or ponk for 1 to 2 minutes till they are just warm. The idea is to roast them very lightly and not to have them "cooked".
Transfer to a bowl.
Add 2 tbsp finely chopped tomatoes, 2 tbsp finely chopped onion, 1 tbsp finely chopped coriander, 1/2 tsp finely chopped green chillies, 1/2 tsp garlic chutney, and a pinch of salt.
Mix with a light hand.
Divide into 2 plates.
Sprinkle 1 tsp thin sev on each portion serve.